Archive for the ‘breakfast’ Category


Crepes have become a Christmas morning tradition in our home.  Both our girls make repeated requests, err, uh, demands, making sure I have plenty of warning that there is no substitutes, or replacements allowed.  Crepes it is and crepes it will always be on Christmas morning.

Fortunately, crepes are easy and I love them so they won’t have to worry about the tradition getting canned by me.  I’ll share with you the recipe I have adapted from Manka’s cookbook that was given to me by my mom and dad as a gift.   A special treat since my dad is Czech and I don’t have many recipes that connect to that side of my heritage.

Milan Prokupek, Sr. titles his book, “Manka’s Czech cookbook and memoirs
my own story and how my mother cooked in Prague and how we cook now in Inverness, California.”

I hope you enjoy this recipe as much as we do.

Palachinka~ Czech Souzettes

  • Make a batter of 3 ounces flour (1/2 cup + 3 Tbs), 1 whole egg, 1 yolk, 1 cup milk 1 teaspoon sugar, 1 tablespoon water, a pinch salt, and a little dark rum.  It will look like a thick soup.
  • Spoon the batter thinly (only 1/4″ high) into a hot, well buttered 8″ pan, where it fries quickly.  Turn the cake over with a spatula and fry quickly on the second side.
  • Store them on a plate in a warm oven.
  • Make the palachinka very thin~less that 1/4: thin.
  • Spread a favorite sweet across the center of each palachinka.  The best filing is pure raspberry jam.  Roll the palachinka into a “log.”  Sprinkle generously with powdered sugar and drizzle with a squeeze of lemon.

Psalm 119:103
How sweet are Your words to my taste, sweeter than honey to my mouth!

I’ve been asked several times what kind of pan I use to make crepes.  My answer is … don’t go out there and buy an expensive crepe pan that you’ll only use a couple of times a year or more.  A good nonstick pan that’s in good condition will do a great job of getting  your crepes browned and tasty.  If you’re wondering what pan I use have a look at the circulon premiere professional line.

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My last post was a recipe for Venison Chorizo.  So, I got a request for breakfast sausage as an option for all those less than prime cuts of venison and other meats in the freezer.  Here’s the recipe I use.




  • 1 tablespoons rosemary
  • 1 tablespoon fennel
  • 1 tablespoon salt (to taste)
  • 2 tablespoons black pepper (fresh peppercorns if possible)
  • 2 tablespoons brown sugar
  • 1 tablespoon crushed red pepper (to taste)
  • 6 cloves garlic
  • 3 tablespoons olive oil
  • 2 pounds lean ground meat


  1. Use a mortar and pestle to grind the spices, sugar, salt, and garlic to a well ground mixture.  a simple electric coffee grinder kept just for this purpose will do
  2. Add oil and mix well.
  3. Mix the spice mixture with the ground meat until well mixed. You may wish to do this in a food processor or Kitchen Aid with attachment as it will take a couple of minutes.
  4. Refrigerate overnight before cooking and serving for best results. 

Makes 12 sausage patties. 


Notes: This recipe works for any ground meat you prefer.  Try venison or javelina.

You could modify this, using less sugar and Italian herbs instead of some of the other herbs and make Italian sausage. 

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Mexican Chorizo Sausage is a wonderful thing!   The flavors of chili, oregano and garlic, a hint of acidity that compliments your breakfast eggs and it’s so versatile too.  I’ve used chorizo with shrimp, chicken, potatoes and eggs.  I’ve served it for breakfast, lunch and dinner and it never disappoints. As you know my freezer is stoked with wild game, some of which isn’t cut out for BBQ or stew.  When you bring home the deer it’s not all prime cuts, you know.  So what do you do with that round steak that really isn’t so fun to chew on?  I make sausage.  In this case, Chorizo Sausage.   So this morning I got busy and turned some out using the following recipe.  We enjoyed it fried up in the pan and scrambled some eggs into it.  I sauteed some mushrooms and bell peppers on the side and served it with flour tortillas and hot tea topped off the morning.


  • 1 lb ground venison (any lean ground meat will do)
  • 1 teaspoon salt
  • 3 Tablespoons chili powder
  • 1 Tablespoon smoked paprika
  • 1/2 teaspoon cumin
  • 1/2 teaspoon oregano ( I used menudo seasoning)
  • 2 cloves garlic, minced fine
  • 2 Tablespoons vinegar


Mix all ingredients in a food processor to bring the meat into a finer grind (not too fine) and allow all the spices to blend well.   Marinate overnight in the refrigerator.   There are so many uses for Chorizo and easy recipes too!  Like Shrimp and Chorizo in terra cotta on the BBQ for an appetizer, or Chorizo and egg burritos for breakfast.  Use the sausage in your tacos instead of ground beef, YUM! Leave me a comment and tell me how you like your Chorizo?


  Ecclesiastes 3:13 and also that every man should eat and drink and enjoy the good of all his labor—it is the gift of God.

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For those of you who have enjoyed the American icon as long as I have you might remember when IHOP had these goodies on their menu.  They were a favorite of my husbands and when they were discontinued he requested I try to come up with a recipe that would match them.  Here’s my version.  Enjoy!


1 1/4 c all-purpose flour

1 1/2 c buttermilk (I use reconstituted powdered buttermilk)

1/3 c instant cream of wheat(dry)

1 egg

1/3 cup sugar

1 teaspoon baking powder

1 teaspoon baking soda

1/4 cup vegetable oil

1/4 teaspoon salt


1. Preheat a skillet over medium heat. Apply nonstick spray.

2. Beginning with dry ingredients, combine all ingredients in a large bowl with a mixer set on low speed. After all ingredients are incorporated, increase mixer speed to high and mix until smooth.

3. Pour the batter by 1/3-cup portions into the hot, skillet and cook pancakes for 1-3 minutes per side or until golden brown fully cooked. Repeat with remaining batter.


Luke 14:10
But when you are invited, go and sit down in the lowest place, so that when he who invited you comes he may say to you, ‘Friend, go up higher.’ Then you will have glory in the presence of those who sit at the table with you.

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Both my daughters have somehow found something they have in common. Their guys like to hunt! Now for some of you that might be normal but if you grew up in Riverside California you don’t usually meet someone who goes hunting on a regular basis… like anytime they can get away into the wild.

“Why did I share that?” you may ask…. Well, I get to reap the benefits. Since I grew up eating a variety of the “unusual” (chicken feet, beef tongue, heart and tripe, kidneys, liver, chicken livers, calves brains,… OK, I’ll stop there) and have had some foreign foods that most Southern California city slickers would balk at (I think I ate dog once, but that’s for another blog) I’m not afraid to try something that’s not on the ordinary menu. And, for the past few months I have had the luxury of pounds and pounds of wild game in my freezer and consequently in my stew pot! YUM!

I wont go on about the benefits of wild game compared to processed, over medicated, hormone pumped meats you’ll find behind your butchers counter… ooops I almost got on my soapbox. 🙂

Here is a list of a few things I’ve had the chance to prepare for friends and family:

    Buffaloaf – meatloaf made with ground buffalo
    Buffalo Stroganoff– by far everyones favorite
    Country Fried Buffalo
    Slow Cooker Buffalo Pot Roast
    Javelina and Venison Breakfast Sausage
    Venison Steaks with crimini mushrooms and garlic
    Javelina and Venison Chorizo

So far my freezer has been cold storage for Venison, buffalo and Javelina. I hope to try rabbit, quail and turkey someday, but that really depends on the hunting pleasures of my supplier who, for his own protection, shall remain anonymous. And, NO, I wont give up his identity so don’t ask.

To the hunter: Many kudos for your generosity in sharing your prize with this adventurous cook. You know who you are… come by anytime I’ve got game on the table and have a bite to eat with us!

And for those of you who might be inspired to try something off the beaten path, I’ll post some of my recipes to these wonderful alternatives to commercial meats in the future.

Talk to me about your wild games…

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As a pastor’s wife I have the blessing of being close to some very special ladies. And, I get to have them over for brunch, which I did just a few days ago. It was such fun and we savoured wonderful foods. So, I decided that my first food post would include the recipes I prepared for the event.

I had, only a few days before, been lucky enough to be watching Ina Garten and she was having a couple of girlfriends over for bed and breakfast. Her recipes sounded so wonderful I was convinced that this would be the menu for our brunch.
Breakfast Bread Pudding

Maple Roasted Bacon

Garlic Herb Tomatoes

Pomegranate Breakfast Soda

So is your mouth watering yet?

I had some trouble finding a fresh Brioche for the Breakfast Bread Pudding so I made one from scratch (recipe below.) The result was a wonderful, warm, bread with an aroma that filled the house with comfort and joy and I hardly was able to contain myself from slathering it with butter and chowing down the whole thing; forgetting I needed it for the BB Pudding. But reality returned, I repented of the lust of my flesh and the loaf was spared such a tragic ending.

After the brunch the girls went home and told on me to their hubbies who in turn sent some kudos my way. I was flabbergasted when I was equated to Emeril. That was a first! Naturally, I couldn’t take credit. Thank my Lord and thanks to Ina for making my day!

My Brioche Recipe
1 tsp sugar
1/2 cup warm milk
2 pkgs. active dry yeast
4 cups all purpose flour
1/2 tsp salt
3/4 cup plus 2 Tbls butter
4 eggs
1 egg yolk beaten

Stir sugar into warm milk and sprinkle with yeast. Let stand 5 minutes or until the surface is frothy. Stir gently to moisten any dry particles remaining on top. Sift flour and salt into a large bowl. Melt butter; cool slightly. Lightly beat butter and eggs into yeast mixture Pour into flour mixture, combining to make a dough. On a floured surface, knead dough until smooth. Cover and let rise in a warm place 30 minutes. Grease loaf pan.

Knead risen dough lightly to deflate and form into a loaf. Place on a greased cookie sheet or pan. Brush with egg yolk and let rise in a warm place 15 mins. Preheat oven to 425˚ (220c) Bake 15-20 minutes or until risen and golden brown. Cool on rack and enjoy!

Proverbs 31:23-26, 28-31 Our husbands deserve our love, time and attention. We have promised our best to our leadership responsibilities but we have promised our lives to our husbands.

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